Baking and Food

Operational need

In baking and food production, steam can serve different purposes, such as crust formation, moisture management, proofing or indirect heating in a jacketed vessel. The pressure, duration, hygiene and product-contact conditions of each process are different. Consumption points should be identified separately before selecting a single generator.

How does the solution work?

Depending on the application, steam is conveyed to the oven inlet, the proofing room or the jacket section of the equipment. If direct contact with the product is involved, water quality, material selection and the facility’s food safety procedure are also evaluated. In indirect heating, steam transfers heat through the jacket surface without contacting the product.

• Direct or indirect steam use
• Batch duration, shifts and peak consumption
• Washing, hygiene and material requirements

Information that determines the right capacity

The product recipe, batch size, starting and target temperatures, oven or room volume, simultaneous consumption points and line distance are provided. Sizing is based on this data; rather than selecting according to a single industry average, the actual production schedule is used as the basis.

Installation and service

The generator location, water and energy connections, steam line, condensate return and safe maintenance area are clarified before the project begins. Operator training is provided during commissioning, and a maintenance plan is created according to water quality and operating intensity.